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Tuesday, September 7, 2010

Plum Buckle

From the kitchen of One Perfect Bite...Tucked into that corner of the world occupied by crisps, cobblers and grunts, is yet another treasure called a buckle. The buckle is a rich butter cake that's topped with fruit. It gets its name because the surface of the cake appears to buckle as the cake batter rises around the topping. I think the best and most delicious version of this cake is made with plums. It tastes like a Viennese kuchen but it is much easier to prepare. While I serve this cake for breakfast or for brunch, it also makes a wonderful dessert. It is quite simple to do, though you should be aware there is one irritating problem associated with the cake. It's done when it chooses to be done and the time it requires to bake is variable. Some days the cake bakes in less than an hour, other days it takes more time. I suspect the amount of moisture in the fruit explains the discrepancy but you'll be fine, as long as you keep the cake in the oven until you are sure its center is set. This is a cake that is best served warm and eaten on the day it is made. It stales quickly. This is a treasure that I hope you will try. Here's the recipe.Plum Buckle...from the kitchen of One Perfect Bite inspired by Sunset Magazine

Directions:1) Preheat oven to 325 degrees F. Butter an 8 x 8 x 2-inch pyrex pan. Set aside.2) Combine butter and 1 cup sugar in bowl of a stand mixer fitted with a paddle attachment. Beat at high speed until smooth. Add eggs, one at a time, beating well after each addition. Beat in lemon peel.3) Combine flour, baking powder,salt and nutmeg in another bowl. Whisk to combine. Stir half the flour mixture into butter mixture , then add milk followed with remainder of flour mixture. Stir just until incorporated. Scrape batter into prepared pan. Overlap plum slices on top of batter. Combine reserved 2 tablespoons sugar with cinnamon and mace. Sprinkle over plums.4) Bake in a 325 degree oven until a wooden skewer inserted in the center comes out clean, 45 to 50 minutes (it may take longer than this) . Serve warm or at room temperature. Yield: 9 servings.

Hi MaryHaven't visited your site for awhile so thought I would drop by. Wow cake for breakfast! And there's me encouraging a healthy lifestyle lolYour recipes look delicious and you are obviously a great cook.Can I please ask you do you have any lavender recipes I could share with my readers?Patricia Perth Australiahttp://www.lavenderuses.com

Oh Mary, this is heaven!! Just made my peach cobbler and was dreaming of a plum dessert next and this one is perfect! Husband can enjoy it for breakfast and I'll nibble at it all the rest of the day. Perfect!

Mary, I thought I was the only one who ever even heard of a buckle! I've only ever seen them served in New York's Hudson Valley where we lived for a time. I have never seen or heard them mentioned here in the South and simply assumed it was a regional thing. Plums are just perfect for this wonderful breakfast dish (it was MOST popular for church breakfasts and ladies' brunches)xoxo Pattie

I don't think I have ever eaten a Buckle :o) However it looks like a cake my mom and Oma used to make with apples. I'm bookmarking this, since it sounds delicious and I'm sure my family would love it :o)

The plums are just perfect right now, Mary. I love grunts, buckles, crisps and anything else that falls into those categories.This recipe looks divine! Think I will be making it next weekend. I make things more extreme by always wanting ice cream on top!

Those plum "gems" are lined up and beautifully sparkling in our farmers' market these days. I love recipes like the buckle, kuchen, pan dowdy, cobbler and whatever else they are called. They all adapt so nicely to whatever is plentiful in the markets. I always freeze in-season fruits to put on our winter table in all forms.

This. Looks. So. Good....I love any kind of cake/pie/pastry with fruit in it....mmmmmmm! BTW, I'd never heard of a buckle. It would be interesting for me to try to make this, since I'm very literal when it comes to cooking. Not having an exact baking time would make me, uh, crazy? Yep, it would be interesting!

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